This spinach salad combines crispy thick-cut bacon, mushrooms, and soft-boiled eggs with a warm bacon vinaigrette. Pair with a rotisserie chicken and dinner is done!
If there’s one thing that gets everyone in my family circling the kitchen like sharks at dinnertime, asking “Whatcha makin’?” it’s the smell of bacon sizzling on the stovetop. This spinach salad with crispy thick-cut bacon, boiled eggs, mushrooms, and warm bacon vinaigrette pairs well with a store-bought rotisserie chicken or pan-seared salmon. It’s also wonderful with potato leek soup. To save time, use pre-washed baby spinach, pre-sliced mushrooms, and even pre-cooked boiled eggs, if you like — and pick up a fresh baguette to round out the meal.
-1 (10 ounce) bag baby spinach leaves
-4 hard-cooked eggs, peeled and sliced
-1 cup sliced mushrooms
-4 strips crisply cooked bacon, crumbled
-10 ounces Swiss cheese, shredded
-½ cup toasted sliced almonds
-1 tablespoon olive oil
-1 large shallot, minced
-1 teaspoon garlic, minced
-⅓ cup white wine vinegar
-⅓ cup Dijon mustard
-⅓ cup honey
-2 strips crisply cooked bacon, crumbled
-salt and pepper to taste
Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
Pour hot dressing over spinach and toss to coat.
663 calories; protein 36.1g; carbohydrates 40.1g; fat 40.6g; cholesterol 292.6mg; sodium 1123.4mg.